Protein Bagels With Seed Topping

Name: Protein Bagels With Seed Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup protein powder; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup Greek yogurt; 1 tablespoon honey; 1/4 cup water; 2 tablespoons sesame seeds; 2 tablespoons poppy seeds; 2 tablespoons sunflower seeds; 1 egg wash (1 egg beaten with 1 tablespoon water)

Highlighted under: Balanced Food Studio

When I first decided to make these Protein Bagels with Seed Topping, I was amazed at how simple yet satisfying they turned out. I love baked goods, but I often find them lacking in nourishment. These bagels not only satisfy my craving for something substantial but are also packed with protein and seeds that provide a delightful crunch. Toasted and slathered with some cream cheese or avocado, they make for a fantastic breakfast or snack, leaving me feeling energized and ready to take on the day.

Created by

Skylar Jennings

Last updated on 2026-02-14T22:57:36.421Z

Each time I bake these bagels, I experiment with different seeds and toppings. My favorite combination includes sesame, poppy, and sunflower seeds, all of which contribute not only to the flavor but also to the nutritional value. The light seasoning from the seeds perfectly complements the soft interior of the bagel, creating a balanced bite.

I’ve found that allowing the dough to rest before shaping leads to a chewier texture, which is exactly what I desire in a bagel. If you want to switch things up, try adding herbs or spices into the dough for added flavor—it's all about customization!

Why You Will Love This Recipe
High protein content keeps you fuller for longer
Deliciously topped with crunchy seeds for texture
Easy to prepare and perfect for meal prep

Understanding the Ingredients

The base of these protein bagels is a combination of whole wheat flour and protein powder, which not only enhance the nutritional value but also contribute to the texture. Whole wheat flour provides a nutty flavor and increases the fiber content, making these bagels more filling. If you're looking for a gluten-free option, you could substitute the whole wheat flour with almond flour, but be aware that the texture may vary slightly.

Greek yogurt plays a crucial role in this recipe by acting as a binding agent while adding moisture. It also adds a slight tanginess that complements the sweetness of honey. For those avoiding dairy, a dairy-free yogurt such as coconut or almond yogurt can be used, but ensure it is unsweetened to maintain the balance of flavors.

Perfecting the Bagel Shape

Shaping the bagels can be a bit tricky, but dusting your hands with flour significantly helps in preventing stickiness. When forming the rings, make sure the center hole is large enough (about 1-2 inches) to prevent it from closing during baking. If the dough feels too sticky, sprinkle a little additional flour to make it manageable; however, avoid over-flouring as it can lead to dry bagels.

After shaping, be sure to let the bagels rest on the baking tray for about 10 minutes before applying the egg wash. This short rest allows the gluten to relax, which results in a softer interior.

Storage and Serving Suggestions

Once cooled, these protein bagels can be stored in an airtight container at room temperature for up to three days. They also freeze well—just make sure to wrap them individually in plastic wrap and then place them in a freezer bag. To enjoy, simply thaw overnight in the fridge and toast them for a fresh taste.

For serving, I recommend topping them with cream cheese and fresh vegetables, or avocado sprinkled with chili flakes for a delicious twist. You can also slice them in half and toast for an extra crunch. If you're feeling adventurous, try adding some smoked salmon for a gourmet breakfast option!

Ingredients

Bagel Ingredients

2 cups whole wheat flour
1 cup protein powder
1 tablespoon baking powder
1 teaspoon salt
1 cup Greek yogurt
1 tablespoon honey
1/4 cup water

Seed Topping

2 tablespoons sesame seeds
2 tablespoons poppy seeds
2 tablespoons sunflower seeds
1 egg wash (1 egg beaten with 1 tablespoon water)

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, combine whole wheat flour, protein powder, baking powder, and salt.

Add wet ingredients

Stir in the Greek yogurt and honey until the mixture begins to form a dough. Add water gradually if needed.

Shape the bagels

Dust your hands with flour, divide the dough into 8 equal portions, and shape each portion into a bagel by forming a ring.

Apply the egg wash

Brush each bagel with egg wash and sprinkle with the seed topping to your liking.

Bake the bagels

Place the bagels on the prepared baking sheet and bake for 25 minutes or until golden brown.

Cool and serve

Let the bagels cool on a wire rack before serving or storing.

Pro Tips

For varied flavors, consider adding spices like garlic powder or herbs to the dough for an interesting twist.

Troubleshooting Common Issues

If your bagels don't rise properly, it may be due to old baking powder. Always check for freshness before using, and consider testing it with a little vinegar—if it bubbles, it's good to go! Also, ensure you’re following the proportions in the recipe closely, as even a slight variation in flour or yogurt can affect texture.

In case your bagels are too dense, this could be attributed to overworking the dough. Mix just until combined and shaped, and remember that rough texture can also signal a need for less mixing. An underbaked bagel will appear pale and might not develop its signature crust, so make sure they're golden brown before taking them out.

Variations to Try

Feel free to experiment with the seed topping—adding flaxseeds or chia seeds can provide even more nutrition and a unique crunch. You can mix and match your favorites, or even incorporate dried herbs like garlic powder or onion flakes for added flavor complexity.

For a sweeter alternative, consider folding in dark chocolate chips or dried fruits like cranberries or apricots into the dough before shaping. This fruity twist can transform your bagels into a delightful breakfast treat or snack that pairs beautifully with a splash of honey or maple syrup.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour, but the bagels will be less nutritious.

→ How should I store leftover bagels?

Store them in an airtight container in the fridge for up to a week, or freeze them for longer storage.

→ Can I make these bagels vegan?

Yes, substitute the Greek yogurt with a plant-based yogurt and leave out the egg wash.

→ What toppings can I use besides seeds?

You can use everything bagel seasoning, cheese, or even herbs for a unique twist.